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A Tantalizing Taste of Turkish Lentil Soup

Turkish Lentil Soup made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 cup red lentils
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium potato peeled and diced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 5 cups vegetable broth
  • Salt and pepper to taste
  • Juice of half a lemon
  • Chopped parsley for garnish

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Sauté the onion until translucent, about 5-7 minutes.
  • Add garlic and sauté for an additional minute.
  • Stir in the carrot and potato, cooking for another 3-4 minutes.
  • Mix in the red lentils, cumin, and paprika, stirring to coat.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat and simmer for 20-25 minutes, or until lentils are soft.
  • Blend the soup until smooth using an immersion blender or regular blender.
  • Season with salt, pepper, and lemon juice to taste.
  • Serve warm, garnished with chopped parsley.